Thursday, June 17, 2010

North Carolina BBQ

Barbeque is one of my favorite summer dinners. Since there might be confusion around the word, "barbeque," I should clarify. Being raised in Tennessee, when I say "barbeque," I don't mean the act of grilling. I'm referring to the delicious dish of pulled (sometimes chopped) pork that has been simmering in vinegar all day then topped with barbeque sauce - whole different ball of wax.

Barbeque comes in many different forms depending on where it's cooked. For instance, Memphis BBQ joints tend to smoke the meat first then smother it in bbq sauce. This method is most popular for ribs and pulled pork. Memphis dry rub ribs are my absolute favorite.

North Carolina BBQ is a different beast, simmered in vinegar then pulled or chopped. Personally, I'm a fan of NC style, especially when accompanied by a load of cole slaw on the bun. You can't beat it on the forth of July with some watermelon and potato salad on the side.

My mom's BBQ is my favorite. It's the whole reason I registered for a crock pot. Enjoy!

3-4# Boston Butt Roast
2 T Sugar
2 c Apple Cider Vinegar
Crushed red pepper
1 - 2 t Liquid Smoke
Barbeque Sauce

Place roast in crock pot. Sprinkle with salt, pepper and sugar. Cover with vinegar. Cook at low for 8 hours or high for 4 hours (can also be cooked in the oven at 200 degrees for 8 hours). Turn meat over 3/4 of the way through if it's not covered by the vinegar.

Pull pork, removing any bones and large pieces of fat. Season with crushed red pepper, liquid smoke and barbeque sauce.

Feeds 8-12.

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